- Following are repeat violations from the 2/22/2011 report:
- 4.5- Dish crates are soiled. Clean these.
- 4.4- The following gaskets are torn- waitress cooler, walk-in cooler, and walk-in freezer. Replace the gaskets.
- 6.1- Most of the light shields have been provided except for two. Continue replacing shields.
- Other critical
- *3.4- Baked potatoes in large bucket from previous night had an internal temperature of 45.6°F. Potentially hazardous foods shall be cooled rapidly from 135°F-70°F within two hours and 70°F - 41°F for a total time of six hours. Potatoes must be cooled in smaller portions. Discard any contaminated foods.
- Note: Discussed procedure for reheating. Potatoes are placed in steam table in morning and transferred to oven at 9:30. Please be aware potentially hazardous foods shall be reheated to 165°F within two hours.
- Due to limited use of bar, only used to serve bottled beer and draft beer hot water will not be required at the hand wash sink. If this area becomes a food preparation area cutting lemons and limes hot water will be required.
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3/27/2012 | Follow Up 1 | |
- *4.6 The dish machine contained 0ppm during the final rinse cycle. Provide 50-200 ppm of chlorine sanitizer in order to properly sanitize food contact surfaces. New container of sanitizer was changed during this inspection.
- *4.0 Large mixer bowl appears to be chipping, peeling. Materials in contact with food shall be safe and not impart color, odor, or tastes to food.
- * 3.1 Can of tomato juice dented on side seam in dry storage area. Food packages shall be in good condition to protect the integrity of the contents.
- 4.5 The following equipment needs cleaned:
- - shelves in reach-in cooler and walk-in cooler
- - side of fryer and stove have grease build-up
- - gasket on Delfield cooler at cook line and in the beer cooler
- - push cart by 3-vat sink
- C- can opener bracket
- - dish crates
- 6.4 The following floor/wall areas need cleaned:
- - dry storage room floor
- - walls by pan storage, in dish room
- - floor and wall juncture under the grill line.
- 4.4 The following gaskets are torn - waitress cooler, walk-in cooler and freezer. Replace these gaskets.
- R/6.1/6.3 Lights are not shielded and some bulbs are missing throughout. Provide adequate lighting and shielding to prevent contamination.
- 4.1 Provide accurate thermometers in True reach-in cooler and Delfield cooler on cook line and walk-in cooler.
- R/5.1 Leaks in dish area. Buckets under plumbing. Plumbing shall be in good repair.
- R/6.1 Eliminate gap in rear door to prevent pest entry.
- 5.1 No hot water at bar hand sink. Reportedly, bar is only used to dispense keg beer. Will consult with food coordinator.
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2/22/2012 | Standard2 | DATE MARKING- Foods throughout were not date marked. Ready-to-eat potentially hazardous foods shall be date marked when opened or prepared and consumed within seven days.
COLD HOLDING- Foods throughout were improperly cold holding. Only set out foods in which there is time to prepare or use (three flats of eggs). See temperature log below of these foods. Potentially hazardous foods shall be held under refrigeration at 41°F and below to prevent bacteria growth.
One accurate long stem thermometer available for use.
Observed soups cooling in an ice bath.
Properly raw animal storage throughout.
Foods are reportedly reheated in the oven.
Observed waitress using tongs to handle toast.
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- *3.4 Salami was lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *5.1/2.4 No hot water was available at the bar hand sink. Provide an adequate supply of hot water to promote proper hand washing.
- *3.4 Observed the waitress cooler was holding at 43°F, the foods in the waitress cooler were holding at 43°F, also whipped butter on ice was holding at 43°F. Foods and refrigeration units shall be maintained at 41°F and below. PIC adjusted this piece of equipment today.
- 6.4/4.4 The following areas were damaged: R/- Door seal on the walk-in cooler, and walk-in freezer
- R/- Chipping shelves in the waitress area
- R/- Shelves in the walk-in cooler were rusty. Physical facilities and equipment shall be in good repair and condition.
- R/6.4/4.5 The following areas were soiled: R/- Table below the flat gill has grease accumulation
- - Hood above the dish machine is rusty or soiled - Ceiling in the storage area
- - Floor surface next to the Beverage Air Freezer. Clean these areas.
- R/6.1 Eliminate the air gap under the rear delivery door to prevent pest entry. Operator attempted repairs to this area, but purchased the wrong hardware.
- R/6.1 Provide lacking end caps or light shields on the fixtures by the walk-in cooler and in the walk-in freezer unit, to prevent contamination.
- R/6.2 Repair the non-functioning light fixtures in the storage area, and in the walk-in freezer unit, to provide lighting as specified in OAC 3717.
- *3.4 Salami was lacking a date mark. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days.
- *5.1/2.4 No hot water was available at the bar hand sink. Provide an adequate supply of hot water to promote proper hand washing.
- *3.4 Observed the waitress cooler was holding at 43°F, the foods in the waitress cooler were holding at 43°F, also whipped butter on ice was holding at 43°F. Foods and refrigeration units shall be maintained at 41°F and below. PIC adjusted this piece of equipment today.
- 6.4/4.4 The following areas were damaged: R/- Door seal on the walk-in cooler, and walk-in freezer
- R/- Chipping shelves in the waitress area
- R/- Shelves in the walk-in cooler were rusty. Physical facilities and equipment shall be in good repair and condition.
- R/6.4/4.5 The following areas were soiled: R/- Table below the flat gill has grease accumulation
- - Hood above the dish machine is rusty or soiled - Ceiling in the storage area
- - Floor surface next to the Beverage Air Freezer. Clean these areas.
- R/6.1 Eliminate the air gap under the rear delivery door to prevent pest entry. Operator attempted repairs to this area, but purchased the wrong hardware.
- R/6.1 Provide lacking end caps or light shields on the fixtures by the walk-in cooler and in the walk-in freezer unit, to prevent contamination.
- R/6.2 Repair the non-functioning light fixtures in the storage area, and in the walk-in freezer unit, to provide lighting as specified in OAC 3717.
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11/3/2011 | Follow Up 1 | |
- *3.0 Observed the yellow squash contained a mold-like growth. Discard and unwholesome or adulterated food items.
- C/*4.5/4.6 The dish machine contained 0ppm during the final rinse cycle. Provide 50-200 ppm of chlorine sanitizer in order to properly sanitize food contact surfaces. Repair man was on-site today and completed repairs.
- 6.4/4.4 The following areas were damaged:
- R/- Door seal on the walk-in cooler, and walk-in freezer
- - Duct taped lid on the Summit Ice Cream unit
- - Wall surface in the bar area
- - Chipping shelves in the waitress area
- - Rusty partition walls in the men's restroom
- - Resecure the board on the exterior of the walk-in freezer unit
- - Damaged lids on the bulk container as needed
- - Shelves in the walk-in cooler were rusty
- - Damaged floor tile by the fryer unit
- - Handle on the grill press
- Physical facilities and equipment shall be in good repair and condition.
- 6.4/4.5 The following areas were soiled:
- R/- Floor/wall junctures, and walls in the dish area
- R/- Table below the flat gill has grease accumulation
- - Unused warming drawer in the waitress area, ice bin in the bar area is soiled
- - Hood above the dish machine is rusty or soiled
- - Under side of the drain boards in the dish area
- - Ceiling in the storage area
- - Mats in the walk-in freezer unit
- - Exterior of the walk-in uits were soiled
- - Cabinet under the fryer unit
- - Walls in the walk-in cooler
- - Floor surface next to the Beverage Air Freezer
- - Walls by the steam table
- - Pooling water in the bottled beer unit
- - Floor/wall junctures under the cook's equipment
- Clean these areas.
- 6.1 Eliminate the air gap under the rear delivery door to prevent pest entry.
- 6.4 Provide pest control measures for fruit flies/drain flies in the bar area.
- 6.1 Provide lacking end caps or light shields on the fixtures as needed including in the above the salad bar, to prevent contamination.
- R/6.2 Provide hand washing signs in the restrooms.
- R/3.2 Label the bulk containers, and the water squeeze throughout with the name of the food to avoid confusion and misuse.
- 6.2 Repair the non-functioning light fixtures throughout the storage area, and in the walk-in freezer unit, to provide lighting as specified in OAC 3717.
- 4.1 Thermometer in the meat reach-in unit is damaged. A new thermometer was provided today.
- Operator is using Carlisle Cambro-type containers for monthly catering.
- TEMPERATURE MEASURING DEVICE: PIC could not locate temperature measuring devices during this inspection. Provide a temperature measuring device accurate within +/-2°F to monitor temperature of potentially hazardous foods. PIC intended to locate or purchase a thermometer.
- PROTECTION FROM CONTAMINATION FROM HANDS: Observed employee handle ready-to-eat foods (toast) wit their bare hands.
- Employees shall use gloves, utensils, or deli tissue papers when handling ready-to-eat foods. Discussed this requirement with PIC
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9/26/2011 | Standard 1 | Person-in-charge (PIC): Mike
R/COLD HOLDING: See temperature log. Foods marked with an asterisk were holding at improper temperatures, also
Breaded veal was holding at 48°F, and chicken breast raw was holding at 44°F. Maintain foods and refrigeration units at
41°F and below to limit the growth of organisms. PIC adjusted units, and relocate food items during this inspection.
Also discussed time in lieu of temperature procedures with PIC.
R/DATE MARKING: Observed foods throughout the walk-in cooler were lacking date marking. Foods not used in 24 hours shall be dated the day of preparation or opening and shall be used or discarded in seven days. Discussed with PIC.
Observed proper raw animal storage.
Observed proper chemical storage.
Observed the proper consumer advisory on the menu.
HANDWASHING: No hot water was available at the bar hand sink. Provide an adequate supply of hot water at least
100°F to promote proper hand washing. Disucussed with PIC.
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- R/*5.1 Provide an adequate supply of hot water a minimum of 100 F at the bar handsink in order to facilitate proper handwashing.
- (Repair plumbing as needed)
- 6.4/4.4 The following areas were damaged:
- R/- walls in the dry storage area
- R/- door seal on the walk-in cooler,
- Physical facilities and equipment shall be in good repair and condition.
- 6.2 Provide hand washing signs in the restrooms.
- 4.5 Clean the grease accumulation from between the cooking equipment.
- 6.4 Clean the floor in areas below the cooking equipment.
- R/3.5 Label the ingredient shakers and squeeze bottles.
- 6.4/4.5 The following areas were soiled:
- R/- floor/wall junctures throughout the preparation and storage areas
- R/- sides of the grill
- - the table below the flat gill has grease accumulation
- - the floor below the soda dispenser
- - the floor below the server's reach-in cooler
- - the caulk at the dish washing area is blackened
- Clean these areas.
- 4.4 Replace the torn door seals on the servers Beverage air cooler.
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2/15/2011 | Standard2 | |
- R/*5.1 Provide an adequate supply of hot water a minimum of 100 F at the bar handsink in order to facilitate proper handwashing.
- (Repair plumbing as needed)
- *4.5/4.6 The following food contact surface of equipment were soiled:
- - a knife in the knife rack
- - the can opener blade
- - a ladle on the utensil rack
- Clean and sanitize food contact surface to sight and touch.
- 6.4 Clean the floor below and around equipment.
- R/6.2 Repair non-functioning light fixture in the dish area.
- 6.4/4.4 The following areas were damaged:
- R/- walls in the dry storage area
- R/- door seal on the walk-in cooler,
- R/- door seals on the cook's Delfield 3-door unit and True 2-door unit,
- R/- door seal on the Beverage Air freezer
- R/- door seals on the Beverage Air 2-door waitress cooler
- R/- the light in the dry storage room had chipping paint
- Physical facilities and equipment shall be in good repair and condition.
- 4.5 Defrost the ice accumulation in the ice cream freezer.
- R/3.5 Label the ingredient shakers.
- 6.4/4.5 The following areas were soiled:
- R/- floor/wall junctures throughout the preparation and storage areas
- R/- sides of the grill
- R/- shelves throughout the walk-in cooler
- R/- floor in the dry storage area below the shelves
- R/- floor below the servers ice machine
- - the door seal and the inside of the Beverage Air freezer
- - the shelves in the True 2-door unit
- - the sides of the American range
- - the wall behind the steam table
- - the table below the U.S. Range
- - the floor below the soda dispenser
- - the door seals on the server's reach-in cooler
- - the floor below the server's reach-in cooler
- - the inside of the keg cooler
- Clean these areas.
- 3.2 Boxes of food on the walk-in freezer floor. Store food 6 inches off the floor.
- 6.1 Eliminate the gap at the bottom of the back door. Outer opening shall be tight fitting.
- 4.2 Provide a functioning thermometer in the server's reach-in cooler.
- Note: Unable to check lighting in the walk-in cooler and in the walk-in freezer today.
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9/8/2010 | Standard 1 | Person-in-charge (PIC): Mike
COLD HOLDING: See temperature log. Various potentially hazardous foods were holding above 41°F on top of the flip top unit, server's reach-in unit and the glass front unit. Hold all potentially hazardous foods at 41°F and below.
Discussed with the PIC.
HOT HOLDING: See temperature log. Gravies were holding below 135°F. Hold all potentially hazardous foods hot at
135°F and above. Be sure to properly reheat to 165°F and above.
DATE MARKING: Be sure to date all ready-to-eat potentially hazardous foods once opened and or prepared. Discard the food items in 7 days if not consumed.
Observed proper raw animal storage.
Observed proper chemical storage.
Observed the proper consumer advisory on the menu.
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